Monday, January 21, 2013

Buffalo Turkey Burgers with Blue Cheese Broccoli Slaw

Just the title of this lovely meal makes my mouth begin to water! When you say Buffalo anything, I get excited because I'm a big fan of foods that make your nostrils flair and your eyes water. Spicy is a-ok in my book. Curtis? Not so much. He needs it a bit lighter which is why I loved this recipe. The blue cheese inside the burger (an addition on my part) + a little bit of the dressing on the bun was just the perfect way to cut down the spice in the burger. I also love the addition of some extra fiber in the way of grated carrots. I used my colorful ones from my Doorganics delivery. Purple, yellow and orange. So much color! After dinner tonight it was decided that this was a new favorite for food prep. They keep well in the fridge or freezer and they are absolutely delicious! I can't wait to try a burger over a salad and skip the bun. YUM! Right around 300 calories with a sandwich thin, this recipe is simply amazing all the way around!

In a large bowl, combine ground turkey, carrots, breadcrumbs, garlic, onion, hot sauce, salt and pepper. I was able to get six good patties out of this recipe, but you can also do 5, 5.5 oz patties too.

Heat a large skillet or grill pan on high heat. When hot, lightly spray the oil. Add burgers to the pan and reduce the heat to medium-low.

Cook on one side until browned 4-5 minutes, then flip. Cook another 4 minutes or until burgers are cooked all the way through (keep heat medium-low to prevent burning); top with cheese and place on a toasted burger buns topped with broccoli slaw.

If grilling, clean grill well before cooking and spray with oil spray to prevent sticking.

Freezer Tip: To freeze raw, place them on a baking sheet with wax paper in between, when frozen transfer to ziplock bags.

To freeze cooked, you can fully cook them, then freeze in ziplock bags for quick meals; to re-heat you can microwave or thaw first then place on a skillet

Homemade Creamy Blue Cheese Dressing

Ingredients:

1/2 cup crumbled blue cheese

6 oz fat free Greek yogurt

1 tbsp light mayonnaise (I eliminated this and it was fine without it)

1 tbsp lemon juice

1 tbsp white wine vinegar

1/4 teaspoon garlic powder

salt and freshly ground black pepper

Directions:

In a small bowl, mash blue cheese and yogurt together with a fork. Stir in mayonnaise, lemon juice, vinegar, and garlic powder until well blended. Season to taste with salt and pepper. Makes 1 cup.